WASHOKU.COM

Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Monday, May 7, 2018

Spring Vegetables and Shellfish





Spring Vegetables and Shellfish

 Spring is the best season to enjoy delicious shellfish dishes. This dish is made with pen shell, aoyagi, heart clam, common orient clam, Japanese ivory shell and fiddle head, bamboo shoot, ramp, broccoli rabe, sugar pea and topped with red sea bream milt sauce.
 Many Japanese people would argue that this dish represents the best of the season, but they say that about most Spring dishes because there are so many tasty choices in Japanese cuisine.



春野菜と貝 鯛の白子ソース

貝類も春が旬のものが多いです。今回の一品は春の貝を目一杯頂ける一皿です。
予め各々ひと仕事施されたタイラ貝、アオヤギ、トリ貝、はまぐり、バイ貝とこごみ、たけのこ、行者ニンニク、菜の花、シュガーピーを鯛の白子ソースで頂きます。一皿で春が満開の一品です。




Friday, May 4, 2018

Sakuradai (Japanese Red Sea Bream)

image of Sashimi of Sakuradai (Japanese Red Seabream) by Naoko Takagi
Sashimi of Sakuradai (Japanese Red Sea Bream)

image of Sashimi of Sakuradai (Japanese Red Seabream) by Naoko Takagi
Sashimi of Sakuradai (Japanese Red Sea Bream)



Sakuradai (Japanese Red Sea Bream)

A sashimi dish made with Sakuradai (cherry blossom red sea bream, caught in Spring time). Red seabream is a type of fish that you can enjoy with many kinds of cooking. Enjoying this fish as sashimi is one the best ways to eat it. Chilly sake compliments this dish well.


桜鯛のお造り

桜鯛(ここでは春先に獲れる真鯛を指す)のお造り。どんな調理法でも美味しく食べられる鯛。お刺身でも抜群です。春の陽気を浴びた一日の終わりに、季節を先取る冷酒と頂きたいものです。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Wednesday, April 18, 2018

Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches

Image of monaka shot by Naoko Takagi
Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches
Image of monaka shot by Naoko Takagi
Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches


Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches

Read about "Monaka".






Chef: Hirohisa Hayashi
Photos: Naoko Takagi

Wednesday, March 28, 2018

Cherry Trout

Image of cherry trout by Naoko Takagi

Image of cherry trout by Naoko Takagi

Image of cherry trout by Naoko Takagi


Cherry Trout

This Spring, Hirohisa presents lightly pickled cherry trout. The trout is marinated lightly in soy sauce. Then, it is dressed with pickled wasabi flower and cherry blossoms. The flowers are pickled with salt rather than soy sauce. Culturally, in Japan, this dish evokes the beginning of Spring.


サクラマスの漬け

春が旬のサクラマスを漬けで頂きます。わさびの花の塩漬けと桜の花と一緒に。春な気分の上質な一品です。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, March 18, 2018

Wagyu Ribeye from the Miyazaki Prefecture, Japan






Wagyu Ribeye from the Miyazaki Prefecture, Japan

Import deregulation for Wagyu beef has begun in United States, so you can enjoy Wagyu beef from Japan for a more reasonable cost now. One of the types of Japanese Wagyu beef is called Miyazakigyu. The -gyu ending on both words means beef. This will make it easier to distinguish from other menu items, when no translation is available. It is also imported into the U.S.. The beautiful marbled composition of Wagyu is not only appetizing, but also extremely tender with the umami flavor the Japanese are known for around the world. Don't miss the chance to try Wagyu beef if the opportunity presents itself.


宮崎牛のリブロース

アメリカで和牛輸入の規制緩和がスタートしました。
アメリカで霜降りの和牛が食べられるのです!アメリカ産の牛肉と和牛は全く別物と行っても過言ではありません。それぞれの美味しさがあって甲乙を付ける事はできませんが、和牛を初めて口にするアメリカ人の反応は一様に「Wow.(幸)」です。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, March 4, 2018

A Fish Dish Taiyaki Style

image of Taiyaki dish copyright Naoko Takagi

image of Taiyaki dish copyright Naoko Takagi

image of Taiyaki dish copyright Naoko Takagi




A Fish Dish Taiyaki Style

Meals are not only our fuel but also entertainment for us. A great chef makes both elements his or her mission in the kitchen.
This taiyaki dish idea came from this joint mission.
Taiyaki is a popular snack in Japan. This dish is made with actual red snapper meat instead of regular red sweet bean paste and served as a dish in Kaiseki cuisine.
The sauce is made with red snapper milt and lily root.
It is as eye catching as it is satisfying.



鯛のたい焼き

食事はエンターテインメントでもあります。レストランのシェフ達は美味しいものを作るだけでなく、お客さんをいかに楽しませるかも使命のひとつであります。
この鯛のたい焼きは、シェフのそんな思いから生まれました。
日本の定番おやつであるたい焼きを、懐石料理の魚の一品として提供します。
たい焼きの中身は鯛の身とすり身が詰まっており、ソースは鯛の白子と百合根で頂きます。

見た目から心が躍る、楽しいながらも魚のディッシュにふさわしい一品です。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, February 25, 2018

Homemade Plum Wine (Umeshu)

image by Naoko Takagi
Plum Wine and Shiso

image by Naoko Takagi
Plum Wine



Plum Wine

Making plum wine depends on the quality of the plums you have. There are many other factors that affect the making a great of a great plum wine. For instance, farming techniques, weather, environmental conditions, etc.. When all of these factors happen in just the right way, a superior wine results.


梅酒

梅酒の美味しさは梅の善し悪しで大きく左右されます。梅を育てる農家やその年の天候、環境の変化等全ての要素が梅酒の梅作りに作用します。まさに天の恵みの一滴と言える飲み物です。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Saturday, February 17, 2018

Sake Lees NY Cheesecake

image by Naoko Takagi
Sake Lees NY Cheesecake



Sake Lees NY Cheesecake

New York cheesecake made with sake lees and tofu by a Japanese cuisine chef. Serving this as a dessert is an unique way to finish up a Japanese course.


酒粕のニューヨークチーズケーキ

日本料理の食事のフィニッシュとして日本料理の味で締めくくるのは酒粕と豆腐で拵えたニューヨークチーズケーキ。トレンドと伝統を再構築した、日本料理のシェフの心遣いが伝わるユニークな一品です。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, February 6, 2018

Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce

NAOKO TAKAGI
Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce


Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce

Jelly made with Miami yellow dragon fruits and sake (daiginjo), topped with homemade cranberry sauce. Tropical taste with a strong sake compliments the sweet and sour cranberry flavor of the dish.


マイアミ産イエロードラゴンフルーツと大吟醸のゼリー 

甘みの強いイエロードラゴンフルーツと華やかな日本酒大吟醸のゼリー。トップにはクランベリーのソースを添えて。さわやかな甘みときらびやかな大吟醸の香りを口の中で認めたら、クランベリーの甘いながらも酸味が全体を心地よく占める一品です。大人のうれしいデザートです。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, January 30, 2018

Snow Crab Rice (Kani-meshi)

NAOKO TAKAGI
Snow Crab Rice (Kani-meshi)




Snow Crab Rice (Kani-meshi)

Rice made with snow crab broth, kanimiso paste, snow crab meat, salmon roe, and nori, topped with homemade bottarga.


かにめし

旬のズワイガニをかにめしで。カニから取った出汁で炊いたご飯に、かに味噌、かに脚肉、唐墨、いくら、のりで仕上げます。冬の贅沢な一品です。








Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi